A popular Indian side dish


  • 2 baby gem lettuce (remove the leaves, wash and pat dry)
  • 1 tin cooked chickpeas (drained and washed)
  • 2 shallots (finely chopped)
  • 2 tblsp patak’s balti paste
  • 0.5 tomato or 3 cherry tomatoes (finely chopped)
  • 1 tblsp fresh coriander (chopped)
  • 2 tblsp plain thick yoghurt
  • juice of ½ lime
  • 0.5 green chilli (finely chopped, optional)
  • 1 tblsp vegetable oil
  • salt, to taste


  • Heat the vegetable oil in a pan and add the shallots and green chilli (if using).
  • After 1 minute add the Patak’s Balti Paste.
  • Sprinkle in some water to prevent the spices from burning.
  • Cook for 2 minutes before adding the chickpeas and stir well.
  • Add a few tablespoons of water if the mixture looks too dry.
  • Cover and allow to cook for 10 minutes, stirring every few minutes.
  • Squeeze in the lime juice, taste and adjust the seasoning.
  • Fill the lettuce leaves with a heaped tablespoon of spiced chickpeas.
  • Top with a little yoghurt, tomatoes and finally sprinkle with coriander.
  • Simply delicious!

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